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Int. J. Engg. Res. & Sci. & Tech. 2014 Samrat Bhawsar et al., 2014

PERFORMANCE ANALYSIS OF FOODPRESERVING OF POTATO COLD STORAGE

Samrat Bhawsar1*, V N Bartharia2 and Rajat Shekhar3

A cold storage is a place where the various items such as vegetables, fruits, medicines andmeat, etc., are stored, so as to protect them from getting spoiled and to prolong their preservationperiod. This task is accomplished by their storing the products at their preservation temperatureand humidity, etc., preservation temperature for fruits can be defined as the temperature atwhich its respiration rate is Cold storage will not be harm materials as long as the cooling andwarming is done in a controlled manner, with the moisture content of the components heldstable. Moisture content is an intrinsic property that is influenced by the humidity in the surroundingair, and secondarily, by temperature. In a sealed container moisture content will not change.Effective and economic design of cold storage is an important requisite in business as ineffectivedesign may lead to financial loss and in certain case may lead to unsafe operation of the system.A part from the loss of capital due to degradation of quality of the products, there is also a loss ofpower and in the country like ours, it becomes of greater importance to save as much of poweras possible. In this project, emphasis has been given on cold storages preserving fruits andvegetables.

Keywords: Cold storage, ANSYS fluent, Energy recovery wheel, Plant layout

*Corresponding Author: Samrat Bhawsar [email protected]

1 M.Tech Scholar, L.N.C.T, Bhopal, India.2 Head of the Department, M.E L.N.C.T, Bhopal, India.3 M.Tech Scholar, R.K.D.F.I.S.T., Bhopal, India.

Int. J. Engg. Res. & Sci. & Tech. 2014

ISSN 2319-5991 www.ijerst.comVol. 3, No. 4, November 2014

© 2014 IJERST. All Rights Reserved

Review Article

INTRODUCTIONCold Storage

Cold storage or refrigerated warehouses are

facilities where perishable foodstuffs are handled

and stores under controlled temperatures with

the aim of maintaining quality. Preservation of

food can occur under frozen or chil led

temperatures. For some products other

conditions other than temperature might be

require. Protective storage, as of foods or furs, in

a refrigerated place.

• The storage of things in an artificially cooled

place for preservation.

• Informal a state of temporary suspension to

put an idea into cold storage.

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• The storage of food, furs, etc., in an artificially

cooled place.

PERFORMANCE OF COLDSTORAGEDepartment of Agriculture & Cooperation, Ministry

of Agriculture, Government of India, vide its

communication No. 22011/5/2007-M-II dated 16th

June 2009 constituted a Technical Standards

Committee.

The TSC has classified cold storages for fruits

and vegetables in following three main categories

as listed below:

(i) Cold storages for storage of fresh horticulture

products which do not require pre-cooling.

(ii) Multi-commodity Cold storages for short term

and long-term storage of fresh horticulture.

products, which require pre-cooling and varying

storage requirements.

(iii) Control Atmosphere (CA) Storages.

LITERATURE REVIEWM K Chourasia and T K Goswami (2007), comes

out to be the model predicted values of air velocity,

product temperature and moisture loss from the

potato in the stack were found to be in good

agreement with experimental values. There is no

doubt that the temperature of the product is one

of the most significant factors that govern the

extent of storage losses and hence, the economic

viability of the storage system.Moisture loss is

an equally important parameter as product

temperature, as the former affects the quality and

quantity of the saleable product. It was found that

in some of the stacks where the air distribution

was comparatively poor, the relative humidity at

steady state condition dropped by about 7%

compared with the surrounding air.

Y H Yau (2010), Analyses for heat recovery

ventilation systems and concluded the heat wheel

system was the best system as it has the highest

total energy saving, shortest payback period and

providing the most stable indoor air conditions.

M K Chourasia and T K Goswami (2007),

studied CFD simulation of effects of operating

parameters and product on heat transfer and

moisture loss in the stack of bagged potatoes

and concluded that, increasing the porosity of the

bulk medium reduced the product temperature

and moisture loss during the cooling. At a

particular instant of time, the average temperature

of the product and the total moisture loss showed

an increasing trend with the rate of heat generation

during the transient cooling. Steady state

temperature of the product and the rate of

moisture loss also increased while cool-down time

and RH in the medium was found to decrease

Table 1: Temperature, Storage Period, Relative Humidity Etc.

Fresh Potato Temperature Storage Period Relative Humidity

Early Crop 4 – 10°C 0 – 3 months 95%

Seed Potato 3°C 5 – 10 months 90 – 95%

Table Potato 4°C 5 – 10 months 90 – 95%

For French Fries 7.2 - 10°C 1 – 10 months 90 – 95%

For Chipping 7.2-10°C 1 – 8 months 90 – 95%

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with the increased rate of heat generation. The

moisture loss and RH in the bulk medium

increased with the increase in skin mass transfer

coefficient. Moreover it is also presented in the

paper that the average temperature of the product

dropped at a very fast rate during the initial cooling

period of two days due to the high temperature

gradient available between the product mass and

the storage air. As expected, the higher the storage

air temperature, the higher was the average

product temperature and moisture loss during the

transient cooling. There was a linear relationship

between steady state average product

temperature and storage air temperature. Cool-

down time increased with storage air temperature

up to 3 °C and then its dependency reduced

afterwards.

Ephraim M Sparrow, Jimmy C K Tong et al.

(2007) presented the special features of a test

facility capable of providing highly accurate data

for air to air heat/moisture exchangers. Aside from

the features that have already been described,

there are others that are worthy of note. One is

the low cost of the facility, both with regard to

materials of construction and to the time required

for fabrication. Low cost and simple fabrication

are hallmarks of flexibility. This flexibility enables

easy accommodation of the test facility to a wide

variety of heat/moisture exchanger types and

sizes.

METHODOLOGYType Layout

Four Chamber Potato Based Cold Store

(With staircase inside chambers, common entry

and exit at ground floor for all floors of a chamber,

no provision for elevators and fire escape route)

ANTE-Room

This should preferably be designed to

accommodate staircase, electrical hoist cage

and have wider doors. Provision for fire escape

stair and exits to be made as per local norms.

The inter floors in ante room to have doors to

each cold room on each floor.

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Calculation of a Cold Storage Based onthe Guidelines and Data Accessed fromNational Horticulture Board

ENERGY RECOVERY WHEELThe Energy Recovery Cassette consists of a

frame, wheel,wheel drive system and energy

NAME OF THE COLD STORAGE: XYZ PVT. LTD.

DURING LOADING

DBT 450C WBT 300C

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transfer segments. Segments are removable for

cleaning or replacement. The segments rotate

through counter flowing exhaust and outdoor air

supply streams where they transfer heat and/or

water vapour from the warm, moist air stream to

the cooler and/or drier air stream. This energy

recovery process can reduce cooling design

loads by up to 4 tons per 1000 CFM of outdoor air

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Putting the Energy Recovery Wheel has a significant influence over refrigerationload which can be seen here in the refrigeration load during pull down period

when the recovery wheel is working for the cold chamber

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ventilation while also reducing heating demand

and humidification requirements. Operating

savings, reduced demand charges and first cost

equipment savings provide a rapid payback to the

building owner.

CONCLUSIONAs the population of the world is increasing day

by day therefore food demand is increasing in

the same order. In order to meet the flowing

demand of food, its preservation is required.

Therefore efficient food storage systems are

required to preserve the food. Many researchers

are working to improve the performance of the

cold storage.

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REFERENCES1. Chourasia M K and Goswami T K (2006),

“Simulation of transport phenomena during

natural convection cooling of bagged

potatoes in cold storage, Part I: Fluid flow

and heat transfer. Bio- systems engineering”,

in press, Bio-systems Engineering, Vol. 02,

No. 03.

2. Chourasia M K and Goswami T K (2007),

“Steady state CFD modelling of airflow, heat

transfer and moisture loss in a commercial

potato cold store”, International Journal of

Refrigeration, Vol. 30, pp. 672-689.

3. Ephraim M, Sparrow Jimmy C K and

Tong et al. (2007), “Heat and mass transfer

characteristics of a rotating regenerative total

energy wheel”, International Journal of Heat

and Mass Transfer, Vol. 50, pp. 1631-1636.

4. Yau Y H (2010), “Analyses of heat recovery

devices in the HVAC system in an operating

theatre in the tropics”, Building Serv. Eng.

Res. Technol., Vol. 31, No. 4, pp. 341–355.

5. Zhuang Wu et al. (2006), “Model-based

analysis and simulation of regenerative heat

wheel”, Energy and Buildings, Vol. 38, pp.

502-514.

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